Name: Hot & Sour Duck & Mushroom Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves 4
Ingredients: 15 g/½ oz dried Asian mushrooms, such as oyster or cloud ear; salt and freshly ground black pepper; 1 tbsp arrowroot or cornflour; 2 tbsp fish sauce, plus extra to taste; 1 tbsp lemon juice, plus extra to taste; 1 l/35 fl oz/4 cups Vegetable Stock or water; 6 Thai shallots or 3 large French shallots, halved; 1½ tsp caster sugar; 1 dried red Thai chilli, deseeded if you like, and halved; 2 duck legs, about 250 g/9 oz each, skin and fat removed; coriander leaves or Thai basil leaves, to serve; 90 g/3¼ oz/1 cup bean sprouts

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

15 g/½ oz dried Asian mushrooms, such as oyster or cloud ear
2 duck leg

Method

Put the dried mushrooms in a sieve and rinse under cold running water to remove any dirt.

Put the duck legs, mushrooms, shallots, chilli and sugar in the slow cooker. Pour over the stock, fish sauce and lemon juice, stirring to dissolve the sugar. Season with salt and pepper.

Cover the cooker with the lid. Cook on LOW for 3 hours until the juices from the duck run clear when the

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Ingredients

Method

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